Sunday, June 26, 2011

My sister-in-law Jennifer made the most wonderful dessert for us a few weeks ago - Frozen Key Lime Pie. She shared the recipe with me, and since I seem to be constitutionally unable to leave recipes alone, I decided to try to make other flavors of pie based on her recipe (my addition to the Key Lime and Lemon flavors was the sour cream; the Almond Joy was my own invention). The lemon and lime recipes are essentially identical, with the only difference being the flavor of juice used.

Combine the whipped topping, condensed milk, sour cream/yogurt, and lemon juice in a mixer until fluffy. (You can add a couple drops of yellow food coloring if you want.) Divide the filling between the pie crusts, cover and freeze. Before serving, set out for half an hour. Slice and top with extra whipped topping (optional: white "chocolate" candy shavings or chips are good on this). Serves 12.

To make Key Lime Pie, simply use 6 oz. of bottled key lime juice in the above recipe.

Combine the whipped topping, sweetened condensed milk, yogurt/sour cream, coconut milk and vanilla until fluffy. Divide the filling between the two chocolate pie crusts, cover and freeze. Set out the pie for half an hour before serving. Top each pie with some extra whipped topping, and half of the toasted almonds, chocolate chips, and toasted coconut. Slice and serve. Serves 12.

I think I'll have more fun with this recipe - I want to try to make Creme de Menthe, and Raspberry, and I'm sure I'll think of others as I go along. Maybe Mango, or Pina Colada. . . .

Just as I am. . . .

I am a Christian mother, teacher, gardener and artist, living in Central New York. I have two kids (both teens, son and daughter - amazing people!).
Gardening is my passion, and influences my art, as well as bringing peace to my life. I used to tell people that gardening was cheaper than therapy. Hah. But it's a lot more fun.